Enchilada Stuffed Peppers

These perfectly baked peppers are loaded with turkey, jasmine rice, corn and black beans!

Ingredients for filling:

-1 can of black beans, drained & rinsed

-100g fire roasted frozen corn (weighed frozen)

-1 lb of extra lean ground turkey (weighed cooked) or meat of choice

-200g of diced mixed peppers (about 1.5 cups)

-100g (about 1 sweet yellow onion diced)

-300g microwaved jasmine rice (weighed cooked)

-44g whipped cream cheese (2 TB)

-270g or one can “Old El Paso” Mild Enchilada sauce

-2 TB Taco seasoning

— you’ll need reduced fat Mexican cheese to add when baking in the peppers (or cheese of choice)

— you’ll also need an additional 5 bell peppers to put the filing in OR use the filling with chips, lettuce, in wraps/pita!

Details:

-Start to sauté your meat in a skillet with cooking spray, as that is browning, dice up peppers & onions then add to the meat

-Drain beans & add to turkey, add frozen corn, microwaved / cooked rice

-Add seasoning & enchilada sauce once meat is cooked through

-Start a big pot full of water to boil big peppers (your blanching them to soften)

-Cut off the tops of 5 big peppers and take out seeds, add to boiling pot 5-6 minutes to soften

Now, you have the Enchilada filling mixture ready, that I actually prepped the day before baking peppers the stuffed peppers!

JUST for filling macros (265g) divided into 5 servings:

259 calories (22p/2f/36c)

Search “Lifting Lex’s Enchilada Stuffed Peppers

I wanted you to be able to eat the filling not just in peppers but on nachos, in a salad or a wrap! That its why I didn’t include the pepper it is stuffed in OR cheese because you can add however much you wish to fit macros. If you need lower fat, use fat free cheeses!

Ive been adding 25g of reduced fat Mexican cheddar and a whole pepper with the 265g filling:

baking at 375 for 10 min to combine flavors and reheat as you wish!

376 calories: 29p/7f/46c